Table 5. DPPH radical scavenging activity of the milk jam with various contents of black garlic extracts

Samples¹⁾	DPPH radical scavenging activity (%)
Control	70.14±0.96^2)d3)
BG7.5	79.07±3.17^c
BG15.0	83.19±1.30^b
BG22.5	85.50±1.35^b
BG30.0	90.83±1.18^a

Control, 0% black garlic extracts; BG7.5, 7.5% black garlic extracts; BG15.0, 15.0% black garlic extracts; BG22.5, 22.5% black garlic extracts; BG30.0, 30.0% black garlic extracts.
Values are mean±SD.
Means with different letters in the same column are significantly different by Duncan’s multiple range test (p<0.05).